Friday, January 30, 2009

Banana-Zucchini Bread (AmyB)


3-1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking powder
1 cup vegetable oil
3 eggs
2 cups sugar
1 tbsp. vanilla
1 tsp. imitation banana extract
2 cups mashed bananas (about 4 bananas)
2 cups unpeeled, shredded zucchini (about 2 zucchini)
1 cup chopped pecans or walnuts

Combine flour, soda, salt, cinnamon and baking powder in a mixing bowl, and set aside.

Combine oil, eggs, sugar and flavorings in a large bowl; beat well. Stir in bananas and zucchini. Add flour mixture, stirring just until moistened. Stir in pecans.

Pour batter into two greased and floured 8.5x4.5x3-in. loafpans. Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. Cool in pans 10 min.; remove from pans, and cool completely on wire racks. Yield: 2 loaves.

This recipe is so easy, and the loaves always turn out beautifully! I sometimes dress them up by slicing each loaf crossways into three pieces, then spreading the bottom two layers with cream cheese icing and putting the loaf back "together." It looks so pretty when cut into individual slices with the two ribbons of icing between the layers!


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